BEST CEL­LAR

500g good-qual­ity bu­ca­tini (or spaghetti) 200g pecorino Am­a­tri­ciana sauce 2 x 400g cans whole peeled toma­toes ¼ cup (60ml) olive oil 3 cloves gar­lic, finely chopped 1 onion, finely chopped 1 long red chilli, finely chopped 2 bay leaves 150g guan­ciale (cured pig’s cheek) or 10 thin slices flat pancetta, diced cup (95g) to­mato paste ½ cup (125ml) white wine For the Am­a­tri­ciana sauce, put the toma­toes in a con­tainer and blend with a stick blender un­til smooth. Set aside. Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the gar­lic and onion and cook for 8-10 min­utes un­til the onion is translu­cent. Add the chilli, bay leaves and guan­ciale or pancetta and cook un­til the fat on the meat be­comes translu­cent. Mix in the to­mato paste and cook for 1 minute, then deglaze the pan with the white wine and bring to the boil. Add the puréed to­mato and bring back to the boil. Re­duce the heat to low and sim­mer for 10-15 min­utes or un­til the sauce Bring a large saucepan of salted wa­ter to the boil, then add the bu­ca­tini. Move the pasta around gen­tly so it doesn’t stick and cook for about 7 min­utes or un­til al dente. Drain the pasta and add to the sauce, toss­ing un­til well com­bined. Serve scat­tered with freshly grated pecorino.

6 (about 1.8kg) egg­plants cup (80ml) olive oil 1¼ cups (100g) grated Parmi­giano 500g fresh moz­zarella, thinly sliced 1½ tbs dried oregano To­mato sauce 2 x 400g cans whole peeled toma­toes ¼ cup (60ml) olive oil ¼ cup (60ml) to­mato paste 2 basil leaves For the to­mato sauce, put the toma­toes in a con­tainer and blend with a stick blender un­til smooth. Set aside. Heat oil in a large heavy-based saucepan over medium-low heat, add gar­lic and onion and cook for 8-10 min­utes un­til the onion is translu­cent. Add the to­mato paste and basil and cook, stir­ring, for 2-3 min­utes. Add the puréed to­mato and sea­son. Stir in 1 cup (250ml) wa­ter and sim­mer for 45 min­utes or un­til sauce is rich and flavour­some. Sea­son. Pre­heat the oven to 200°C. Trim the tops of the egg­plants and peel, then cut cross­ways into roughly 5mm-thick slices. Work­ing in batches, heat a lit­tle of the oil in a large heavy-based fry­ing pan over medium-high heat. Add eg­g­plant and fry for 3-4 min­utes each side un­til lightly browned and ten­der. Drain on pa­per towel. Cover the base of a 30cm x 20cm bak­ing dish with a lit­tle to­mato sauce, then a layer of eg­g­plant, a sprin­kling of Parmi­giano, a layer of moz­zarella, a pinch of oregano and sea­son. Re­peat, fin­ish­ing with the sauce and a sprin­kling of Parmi­giano. Bake for 40-45 min­utes un­til golden (cover the top with foil if it starts brown­ing too much). 500g good- qual­ity pac­cheri (or riga­toni) Grated Parmi­giano, to serve Sausage ragù 3 x 400g cans whole peeled toma­toes 1.2kg (about 12) pork and fen­nel sausages 150ml olive oil 2 bay leaves 100g to­mato paste 150ml white wine For the ragù, put the toma­toes in a con­tainer and blend with a stick blender un­til smooth. Set aside. Slice sausages into chunks or, if you pre­fer, re­move skins from sausages and break up meat. Heat 100ml olive oil in a large heavy-based medium heat. Add sausage meat in batches and cook un­til nicely browned. Trans­fer to a plate or tray. Heat re­main­ing olive oil in the same pan, add gar­lic and onion and cook for a few min­utes with­out colour­ing. Stir in cel­ery, car­rot, chilli, bay leaves and pars­ley and cook for 6-8 min­utes un­til veg­eta­bles have soft­ened. Mix in to­mato paste and cook for a few min­utes, then re­turn sausage meat to pan. Deglaze pan with the wine and bring to the boil. Add puréed to­mato and 1 cup (250ml) wa­ter and sea­son. Re­turn to the boil, then re­duce heat and sim­mer gen­tly for 35-40 min­utes un­til ragù is rich and Bring a large saucepan of salted wa­ter to the boil. Add pasta and stir gen­tly so it doesn’t stick to­gether. Cook for 6 min­utes or un­til al dente. Drain pasta and add to the ragù. Give it a good mix and serve topped with freshly grated Parmi­giano.

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